Grilled Chicken-And-Pesto Clubs

• 4 skinned and boned chicken breast halves
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 12 large whole wheat bread slices, lightly toasted
• 1 (3-ounce) package goat cheese, crumbled
• 1 (5.2-ounce) jar roasted red bell peppers, drained and thinly sliced
• 4 plum tomatoes, sliced
• 8 bacon slices, cooked and cut in half
• 2 cups mixed salad greens

1. Sprinkle chicken evenly with salt and pepper.
2. Grill, covered with grill lid, over medium-high heat (350u0b0 to 400u0b0) 10 minutes on each side or until chicken is done. Let stand 10 minutes; cut into 1/4-inch-thick slices.
3. Spread Homemade Pesto evenly on 1 side of each bread slice.
4. Layer 4 bread slices, pesto side up, with chicken, goat cheese, and roasted bell pepper slices. Top with 4 bread slices, pesto side up; layer with tomato, bacon, and greens. Top with remaining 4 bread slices, pesto side down. Cut into quarters, and secure with wooden picks.
5. *3/4 cup prepared pesto may be substituted for homemade.

chicken, salt, pepper, whole wheat bread, goat cheese, red bell peppers, tomatoes, bacon, mixed salad greens

Taken from www.myrecipes.com/recipe/grilled-chicken-and-pesto-clubs (may not work)